CN103622096A - Preparation method of quick-frozen mutton soup - Google Patents
Preparation method of quick-frozen mutton soup Download PDFInfo
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- CN103622096A CN103622096A CN201310619446.8A CN201310619446A CN103622096A CN 103622096 A CN103622096 A CN 103622096A CN 201310619446 A CN201310619446 A CN 201310619446A CN 103622096 A CN103622096 A CN 103622096A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 18
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of quick-frozen mutton soup. The preparation method comprises the following steps: soaking mutton in a mutton smell removing solution for removing the mutton smell, boiling mutton soup, frying mutton slices, packaging and quickly freezing the mutton soup at -30 DEG C. According to the method, the mutton smell removing process is simple and convenient, the specific mutton smell removing solution is adopted, the effect is remarkable, the operability is good, and the cost is low. The parameters of each step in the mutton soup boiling process of the quick-frozen mutton soup are required to be strictly and precisely controlled; raw materials and spices in a certain ratio are mixed, so that the soup is rich in fragrance; the mutton slices are further fried by mixed oil consisting of mutton oil subjected to mutton smell removal and lard oil, so that the mutton slices are outstanding in fragrance; the soup is mixed with the mutton slices, so that the mutton soup is rich in aftertaste. The quick-frozen mutton soup has a long quality guarantee period of more than 8 months; the fried mutton slices and the mutton soup are mixed for eating; the mutton soup is convenient and easy to cook, unique in flavor and rich in mouth feel, leaves lingering fragrance in the mouth, and is nourishing soup which is easy to prepare and store, is good in taste and is deeply loved by consumers.
Description
Technical field
The present invention relates to a kind of preparation method of mutton soup, especially a kind of preparation method of frozen lamb soup.
Background technology
Mutton nutritive value is abundant, to pulmonary tuberculosis, tracheitis, asthma, anaemia, postpartum is qi-blood deficiency, belly crymodynia, the empty chilly of body, malnutrition etc. all have very large benifit, is most appropriate to eat winter, is tonic in a kind of winter.Yet on the one hand the smell of mutton due to mutton makes a lot of consumers be difficult to accept, the great majority due to existing mutton soup need field fabrication on the other hand, during production costs and edible regionality seasonality limited.
Smell of mutton problem for mutton, association area personnel have carried out some researchs to the de-technique of having a strong smell of mutton at present, for example disclosedly in Chinese invention patent application CN102669642A containing radish, mung bean, de-the having a strong smell of precooking in liquid of precooking such as shallot, disclosed in Chinese patent application CN10199715A mutton is being contained to fennel seeds, tsaoko, the spices of the root of Dahurain angelica and contain cyclodextrin, in the soup stock of ethyl maltol etc., carry out that slaking is de-has a strong smell, in Chinese patent application CN101647586A, disclose mutton is being contained to cooking wine, vinegar, in the pickling liquid of pepper powder, pickle raw meat.These de-processing steps of having a strong smell are all too complicated.
The problem that needs field fabrication for mutton soup, there is at present the research of some packing mutton soup goods, but these mutton soup goods or only have soup product and without meat, when edible, need preparation in addition, use inconvenience, or the mouthfeel of the mutton soup of producing shortcoming, get consumer reception not and like, or the shelf-life falls short of, the shelf time is short, affects long-distance sale and further promotes.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of frozen lamb soup, this preparation method is simple and convenient, and particularly the de-technique of having a strong smell is not only simple and convenient but also effect is remarkable, in the mutton soup goods of making, contain soup product and be furnished with the sliced mutton of frying, edible simple and convenient, collocation is edible, and local flavor is fresh fragrant unique.
The present invention is by the following technical solutions:
A preparation method for frozen lamb soup, comprises the steps:
(1) the de-of mutton had a strong smell: according to mutton: the weight ratio of the de-liquid=1:1-2 that has a strong smell is immersed in de-having a strong smell in liquid by mutton, each 1 hour, in immersion process, frequently stir, the preparation method of the described de-liquid of having a strong smell is: by clear water: the weight ratio of green tea: rice=100:1-1.5:1-2, be preferably clear water: green tea: the weight ratio of rice=100:1:1, clear water is boiled, and the rice of green tea and parcel (for example rice of gauze parcel) is put into the clear water boiling and naturally cooled to room temperature and get final product;
(2) boiling of mutton soup: pig ear of maize bone, sheep bone, fried crucian, chicken bone, the de-mutton of having a strong smell are put into pot, add water, the big fire fire of larding speech with literary allusions after boiling, add spices, ginger splices, date, matrimony vine, refined salt, shallot, white wine, go offscum once per half an hour, control the infusion time of shallot in 30min, be controlled at de-sheep oil and the lard of having a strong smell that mutton soup adds 1:1 weight ratio when just white, after infusion 2-3 hour, mutton is pulled out, when continuing infusion and be milky in pot till, add again monosodium glutamate, obtain mutton soup;
Wherein, mutton soup in 100 weight portions that make, each raw material components and the weight portion of described mutton soup are: the de-mutton 140-155 part of having a strong smell, be preferably 150 parts, sheep bone 50-65 part, be preferably 60 parts, pig ear of maize bone 20-35 part, be preferably 20 parts, chicken bone 5-8 part, be preferably 5 parts, fried crucian 2-3 part, be preferably 2 parts, shallot, preferably go greenery shallot, 3-4 part, be preferably 3.5 parts, ginger splices 1-1.5 part, be preferably 1.2 parts, white wine 1-1.5 part, be preferably 1 part, spices 0.15-0.2 part, be preferably 0.18 part, refined salt 3.9-4.2 part, be preferably 4.2 parts, monosodium glutamate 0.8-1.5 part, be preferably 1.2 parts, date 4-5 part, be preferably 4.2 parts, matrimony vine 2-3 part, be preferably 2.2 parts, the de-sheep oil 4-6 part of having a strong smell, be preferably 4 parts, lard 4-6 part, be preferably 4 parts,
Wherein, the component of described spices and weight portion are: 20-23 part is anistree, is preferably 21 parts, 3-4 part pepper, preferably 3.2 parts, 6-8 part Chinese prickly ash, preferably 6.5 parts, the husky ginger of 3-4 part, preferably 3.3 parts, 10-12 part flos caryophylli, preferably 11.5 parts;
(3) frying of sliced mutton: by the mutton section of pulling out in step (2), de-sheep oil and lard, salt, the monosodium glutamate of having a strong smell of putting into that frying pan adds 1:1 weight ratio carries out frying, wherein, sliced mutton: the de-sheep oil of having a strong smell: lard: salt: the weight ratio of monosodium glutamate is 200:7-10:7-10:2-3:1-1.3; Preferred ratio is 200:8:8:2.5:1.3;
(4) packing quick-frozen: the sliced mutton that the mutton soup that step (2) is made and step (3) frying obtain is packaging seal respectively, at the quick-freezing room lower than-30 ℃, by maximum ice crystalline region, makes mutton soup be reached-18 ℃ by frozen mutton soup central temperature rapidly.
Wherein, for further guaranteeing the quality of soup product, pig ear of maize bone first soaks before use in clear water, during use, first pig ear of maize bone is put into the bottom of a pan, then puts into sheep bone, fried crucian, chicken bone, mutton piece.
Wherein, the preparation method of the above-mentioned de-sheep oil of having a strong smell is: put into the de-liquid of having a strong smell and soak sheep is suety, and each 1 hour, then be used for boiling sheep oil and get final product de-sheep of having a strong smell is suety, described sheep is suety: the weight ratio of the de-liquid of having a strong smell is 1:1.
Wherein, according to mutton and the suety smell of mutton order of severity of sheep, the immersion number of times of the de-process of having a strong smell of above-mentioned mutton and sheep oil is selected between 1-3 time.
The preparation method of a kind of frozen lamb soup goods provided by the invention, the de-technique of having a strong smell is simple and convenient, adopts the specific de-liquid of having a strong smell, and effect is remarkable, for general mutton, soak and once can remove smell of mutton completely, for very serious serious of smell of mutton, also only need three immersion can remove smell of mutton completely, compare with the more existing technique of having a strong smell that takes off, step is simple and convenient, strong operability, cost is low, successful and the impact that not simplified by step.
In frozen lamb soup goods of the present invention, each step parameter in process that boils of mutton soup requires a control strictly careful, the raw material of certain proportioning of arranging in pairs or groups and spices, soup product aromatic flavour, add and use the miscella that formed by de-have a strong smell sheep oil and the lard further frying process to sliced meat, sliced meat fragrance is outstanding, both collocation, enjoy endless aftertastes.
The long shelf-life of frozen lamb soup goods of the present invention, is more than 8 months, and the sliced mutton of frying and the collocation of mutton soup product are edible, simple and easy to use, unique flavor, mouthfeel is strong, lefting a lingering fragrance in one's mouth, is together easily making, good storage, features good taste, the nourishing soup product that deeply liked by consumer.
The specific embodiment
Disclosed all features in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Disclosed arbitrary feature in this description (comprising any accessory claim, summary), unless narration especially all can be replaced by other equivalences or the alternative features with similar object.That is,, unless narration especially, each feature is an example in a series of equivalences or similar characteristics.
The present embodiment provides a kind of preparation method of frozen lamb soup, and step is as follows:
(1) preparation of the de-liquid of having a strong smell: by clear water: the weight ratio of green tea: rice=100:1:1, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiling, naturally cool to room temperature and obtain and take off the liquid of having a strong smell;
(2) the de-of mutton had a strong smell: choose qualified mutton, finishing is shaped, according to mutton: the weight ratio of the de-liquid=1:1 that has a strong smell is immersed in the de-liquid of having a strong smell totally 1 hour by mutton, frequently stirs, and changes water twice between soak period;
(3) boiling of the de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1 that has a strong smell is put into the de-liquid of having a strong smell and soaked 1 hour sheep is suety, stirs frequently, then suety the draining of sheep that will de-have a strong smell, stripping and slicing, and heating frying pan puts into 120-150 ℃ that sheep is suety to be boiled and get final product;
(4) the fried processing of crucian: fresh crucian is removed to fish scale, internal organ, put into 200 ℃ of oil cauldrons and explode 2 minutes, obtain fried crucian;
(5) get the raw materials ready: pig ear of maize bone, sheep bone, chicken bone are cleaned, pig ear of maize bone is soaked 30 minutes after cleaning in the clear water of 1-2 weight portion, to take off the mutton stripping and slicing of having a strong smell, take the component of following weight portion and mix to prepare spices: 21 parts of anises, 3.2 portions of peppers, 6.5 portions of Chinese prickly ashes, 3.3 parts of husky ginger, 11.5 portions of flos caryophyllis;
(6) boiling of mutton soup: pig ear of maize bone is put into the bottom of a pan, put into again sheep bone, fried crucian, chicken bone, mutton piece, add water, the big fire fire of larding speech with literary allusions after boiling, add spices, ginger splices, date, matrimony vine, refined salt, remove greenery shallot, white wine, go offscum once per half an hour, control the infusion time of shallot in 30min, be controlled at mutton soup and add de-have a strong smell sheep oil and lard when just white, after infusion 2-3 hour, mutton is pulled out, till when continuing infusion and be milky in pot, then add monosodium glutamate, obtain mutton soup;
Wherein, in the mutton soup of 100 weight portions that make, each raw material components and the weight portion of described mutton soup are: de-150 parts, the mutton of having a strong smell, 60 parts, sheep bone, 20 parts, pig bone, 5 parts, chicken bone, 2 parts of fried crucians, go 3.5 parts, greenery shallot, 1.2 parts of ginger splices, 1 part of white wine, 0.18 part of spices, 4.2 parts of refined salt, 1.2 parts of monosodium glutamates, 4.2 parts, date, 2.2 parts of matrimony vines, de-4 parts of the sheep oil of having a strong smell, 4 parts of lards;
(7) frying of sliced mutton: by the mutton section of pulling out in step (6), putting into frying pan adds de-sheep oil and lard, salt, the monosodium glutamate of having a strong smell to carry out frying, wherein, sliced mutton: the de-sheep oil of having a strong smell: lard: salt: the weight ratio of monosodium glutamate is 200:8:8:2.5:1.3;
(8) packing quick-frozen: the sliced mutton that the mutton soup that step (6) is made and step (7) frying obtain is distinguished packaging seal after being cooled to room temperature, by mutton soup at the quick-freezing room lower than-30 ℃, by maximum ice crystalline region, make to be reached-18 ℃ by frozen mutton soup central temperature and obtain frozen lamb soup goods rapidly.
Embodiment 2
The present embodiment provides a kind of preparation method of frozen lamb soup, and step is as follows:
(1) preparation of the de-liquid of having a strong smell: by clear water: the weight ratio of green tea: rice=100:1.5:1, clear water is boiled, and the rice of green tea and gauze parcel is put into the clear water boiling, naturally cool to room temperature and obtain and take off the liquid of having a strong smell;
(2) the de-of mutton had a strong smell: choose qualified mutton, finishing is shaped, according to mutton: the weight ratio of the de-liquid=1:2 that has a strong smell is immersed in de-having a strong smell in liquid by mutton, and one time 1 hour, soak twice, frequently stir;
(3) boiling of the de-sheep oil of having a strong smell: suety according to sheep: the weight ratio of the de-liquid=1:1.5 that has a strong smell is put into the de-liquid of having a strong smell and soaked 1 hour sheep is suety, stirs frequently, then suety the draining of sheep that will de-have a strong smell, stripping and slicing, and heating frying pan puts into 120-150 ℃ that sheep is suety to be boiled and get final product;
(4) the fried processing of crucian: fresh crucian is removed to fish scale, internal organ, put into 200 ℃ of oil cauldrons and explode 2 minutes, obtain fried crucian;
(5) get the raw materials ready: pig ear of maize bone, sheep bone, chicken bone are cleaned, pig ear of maize bone is soaked 30 minutes after cleaning in the clear water of 1-2 weight portion, to take off the mutton stripping and slicing of having a strong smell, take the component of following weight portion and mix to prepare spices: 20 parts of anises, 3 portions of peppers, 6 portions of Chinese prickly ashes, 4 parts of husky ginger, 12 portions of flos caryophyllis;
(6) boiling of mutton soup: pig ear of maize bone is put into the jacketed pan the bottom of a pan, put into again sheep bone, fried crucian, chicken bone, mutton piece, add water, the big fire fire of larding speech with literary allusions after boiling, add spices, ginger splices, date, matrimony vine, refined salt, go greenery shallot, go offscum once per half an hour, control the infusion time of shallot in 30min, be controlled at mutton soup and add de-have a strong smell sheep oil and lard when just white, after infusion 2-3 hour, mutton is pulled out, till when continuing infusion and be milky in pot, then add monosodium glutamate, obtain mutton soup;
Wherein, in the mutton soup of 100 weight portions that make, each raw material components and the weight portion of described mutton soup are: de-155 parts, the mutton of having a strong smell, 50 parts, sheep bone, 30 parts, pig bone, 8 parts, chicken bone, 2 parts of fried crucians, go 33 parts, greenery shallot, 1.5 parts of ginger splices, 1.5 parts of white wine, 0.2 part of spices, 4 parts of refined salt, 0.9 part of monosodium glutamate, 5 parts, date, 2 parts of matrimony vines, de-6 parts of the sheep oil of having a strong smell, 6 parts of lards;
(7) frying of sliced mutton: by the mutton section of pulling out in step (6), putting into frying pan adds de-sheep oil and lard, salt, the monosodium glutamate of having a strong smell to carry out frying, wherein, sliced mutton: the de-sheep oil of having a strong smell: lard: salt: the weight ratio of monosodium glutamate is 200:7:10:3:1.3;
(8) packing quick-frozen: the sliced mutton that the mutton soup that step (6) is made and step (7) frying obtain is distinguished packaging seal after being cooled to room temperature, by mutton soup at the quick-freezing room lower than-30 ℃, by maximum ice crystalline region, make to be reached-18 ℃ by frozen mutton soup central temperature rapidly;
(9) mutton soup of quick-frozen and sliced mutton are carried out to external packing and stored refrigerated.
Embodiment 3 effect assessments
The possible degree that the frozen lamb soup that adopts random double blind test to evaluate the present embodiment 1-2 is accepted consumer.Avoid bias, lower consumer unblinding may in test and appraisal process as far as possible, therefore the specification of control group mutton soup (the commercially available mutton soup goods of certain company arrange in pairs or groups the commercially available frozen lamb sheet of certain company) and packing and specification of the present invention and packing are taked to unified standard, the mouthfeel of Blind Test contrast and sample and fragrance.Because the domestic effect assessment to mutton soup does not have definite standard, so the applicant sets artificial scoring method.Get a part of invention frozen lamb soup as sample, separately get the packing of part contrast mutton soup, by random device, allow consumer taste, respectively its mouthfeel, fragrance are evaluated, and marked on form.With compare, think and the project of more liking be designated as 10.0 minutes, is correspondingly in addition designated as 5.0 minutes; Relatively have their own characteristics each, be designated as respectively 7.5 minutes; The two is not liked, is respectively designated as 5.0 minutes.Adopt SPSSl3.0 statistics analysis software package building database, by blind method test result input computer, adopt SPSSl3.0 statistical software being described property statistics, add up 200 data, inferential analysis adopts t check.Sample is carried out to statistical analysis with the result contrasting, draws: sample with contrast mouthfeel comparison, embodiment 1 is t=3.3661 ﹥ t
0.01(199)=2.601, embodiment 2 is t=3.1562 ﹥ t
0.01(199)=2.601, Consumers' Acceptance difference is compared all extremely remarkable with control group, and consumer's utmost point is higher to the frozen lamb soup acceptance of the present embodiment significantly; Sample with contrast fragrance comparison, embodiment 1 is t=3.3899 ﹥ t
0.01(199)=2.601, embodiment 2 is t=3.2147 ﹥ t
0.01(199)=2.601, to compare with control group, Consumers' Acceptance difference is all extremely remarkable, and consumer's utmost point is higher to the acceptance of the frozen lamb soup of the present embodiment significantly.The frozen lamb soup goods of the 1-2 of the present embodiment have obvious advantage as can be seen here, have good market prospects.
The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination disclosing in this manual, and the arbitrary new method disclosing or step or any new combination of process.
Claims (6)
1. a preparation method for frozen lamb soup, is characterized in that, comprises the steps:
(1) the de-of mutton had a strong smell: according to mutton: the weight ratio of the de-liquid=1:1-2 that has a strong smell is immersed in de-having a strong smell in liquid by mutton, each 1 hour, in immersion process, frequently stir, the preparation method of the described de-liquid of having a strong smell is: by clear water: the weight ratio of green tea: rice=100:1-1.5:1-2, clear water is boiled, and the rice of green tea and parcel is put into the clear water boiling and naturally cooled to room temperature and get final product;
(2) boiling of mutton soup: pig ear of maize bone, sheep bone, fried crucian, chicken bone, the de-mutton of having a strong smell are put into pot, add water, the big fire fire of larding speech with literary allusions after boiling, add spices, ginger splices, date, matrimony vine, refined salt, shallot, white wine, go offscum once per half an hour, control the infusion time of shallot in 30min, be controlled at de-sheep oil and the lard of having a strong smell that mutton soup adds 1:1 weight ratio when just white, after infusion 2-3 hour, mutton is pulled out, when continuing infusion and be milky in pot till, add again monosodium glutamate, obtain mutton soup;
Wherein, in the mutton soup of 100 weight portions that make, each raw material components and the weight portion of described mutton soup are: the de-mutton 140-155 part of having a strong smell, sheep bone 50-65 part, pig ear of maize bone 20-35 part, chicken bone 5-8 part, fried crucian 2-3 part, shallot 3-4 part, ginger splices 1-1.5 part, white wine 1-1.5 part, spices 0.15-0.2 part, refined salt 3.9-4.2 part, monosodium glutamate 0.8-1.5 part, date 4-5 part, matrimony vine 2-3 part, de-have a strong smell sheep oil 4-6 part, lard 4-6 part;
Wherein, the component of described spices and weight portion are: 20-23 part anise, 3-4 part pepper, 6-8 part Chinese prickly ash, the husky ginger of 3-4 part, 10-12 part flos caryophylli;
(3) frying of sliced mutton: by the mutton section of pulling out in step (2), de-sheep oil and lard, salt, the monosodium glutamate of having a strong smell of putting into that frying pan adds 1:1 weight ratio carries out frying, wherein, sliced mutton: the de-sheep oil of having a strong smell: lard: salt: the weight ratio of monosodium glutamate is 200:7-10:7-10:2-3:1-1.3;
(4) packing quick-frozen: the sliced mutton that the mutton soup that step (2) is made and step (3) frying obtain is packaging seal respectively, at the quick-freezing room lower than-30 ℃, by maximum ice crystalline region, makes mutton soup be reached-18 ℃ by frozen mutton soup central temperature rapidly.
2. the preparation method of a kind of frozen lamb soup as claimed in claim 1, is characterized in that, in described step (2), in the mutton soup of 100 weight portions that make, each raw material components and the weight portion of described mutton soup are: de-150 parts, the mutton of having a strong smell, 60 parts, sheep bone, 20 parts, pig ear of maize bone, 5 parts, chicken bone, 2 parts of fried crucians, 3.5 parts, shallot, 1.2 parts of ginger splices, 1 part of white wine, 0.18 part of spices, 4.2 parts of refined salt, 1.2 parts of monosodium glutamates, 4.2 parts, date, 2.2 parts of matrimony vines, de-4 parts of the sheep oil of having a strong smell, 4 parts of lards.
3. the preparation method of a kind of frozen lamb soup as claimed in claim 1, is characterized in that, in described step (3), and described sliced mutton: the de-sheep oil of having a strong smell: lard: salt: the weight ratio of monosodium glutamate is 200:8:8:2.5:1.3.
4. the preparation method of a kind of frozen lamb soup as claimed in claim 1, is characterized in that, pig ear of maize bone first soaks before use in clear water, during use, first pig ear of maize bone is put into the bottom of a pan, then puts into sheep bone, fried crucian, chicken bone, mutton piece.
5. the preparation method of a kind of frozen lamb soup as claimed in claim 1, it is characterized in that, the preparation method of the described de-sheep oil of having a strong smell is: put into the de-liquid of having a strong smell and soak sheep is suety, each 1 hour, by taking off, the sheep of having a strong smell is suety to be used for boiling sheep oil and to get final product again, and described sheep is suety: the weight ratio of the de-liquid of having a strong smell is 1:1-2.
6. the preparation method of a kind of frozen lamb soup as described in claim 1 or 5, is characterized in that, the immersion number of times of the described de-process of having a strong smell is 1-3 time.
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| CN106360558A (en) * | 2016-08-30 | 2017-02-01 | 周越 | Ice-brick mutton soup and preparation method thereof |
| CN106579225A (en) * | 2016-12-12 | 2017-04-26 | 岭南师范学院 | Seafood and mutton flavored base seasoning soup and making method thereof |
| CN107279907A (en) * | 2017-08-04 | 2017-10-24 | 安顺微巨新媒体科技有限公司 | A kind of preparation method of the bright clear soup of red as fire black goat |
| CN107712784A (en) * | 2017-11-29 | 2018-02-23 | 杨玉祥 | A kind of preparation method of fast food mutton soup |
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